I first posted this recipe on my Instagram account but then I thought it was silly not to share it here as well so that those of you who missed it there don’t miss out completely. This creamy cauliflower soup came about from the leftover pieces from these cauliflower steaks that I shared the recipe for recently. So if you’re looking for more fun ways of eating your cauliflower these two recipes make sure you don’t waste a single part of the veggie.

Soups are just my jam this time of year. Think I could live off soups and stews from the month October all the way through to april here in Sweden. Unfortunately (for me) and fortunately (for you) Rob cannot which keeps me motivated to go against my natural inclination and explore other dishes throughout the cold months as well. But! That’s not to say that I will share a soup here and a stew there and this creamy deliciousness is testament to that.

It’s simple and cosy and perfect to slurp on as you curl up in your favvourite blanket. I garnish mine with chili flakes, a swirl of plant based cream and some fresh thyme but having had a similar soup dinner at our lovely friends’ yesterday I can also recommend topping with some roasted chickpeas and crispy kale. Yum!

Malin x


Serves 6-8 people.


3 shallots, roughly chopped

4 large garlic cloves, roughly chopped

3 potatoes, chopped into cubes

1,5 large head of cauliflower, broken into florets

Roughly 1,4 liters of water

2 tbsp bouillon paste or 2-3 stock cubes

1 tsp fresh or dried thyme

1 tsp fresh or dried rosemary

1 cup plant milk or plant cooking cream

1-2 tbsp lemon juice

Salt and black pepper to taste

Top with:

A drizzle of plant cream

Chili flakes

Fresh thyme


It always takes me a minute to catch on to trends but I am very glad I decided to make this whole roasted cauliflower. After seeing so many images of versions of this dish I finally made one of my own and it turned out absolutely delicious (if I may say so myself). It is also very easy to make and requires very little active cooking time yet gives you a very luxurious and centrepiece worthy result. I will definitely serve this to my friends and family during the burgeoning festive season.

In the recipe you will also find a turmeric yogurt sauce with tahini. It’s cool, a little sweet and beautifully turmeric-yellow which marries so well with the hot and savoury cauliflower.

I would serve this as part of a spread with other smaller dishes such as olives, bread, some version of hummus and maybe a rice salad or some roasted potatoes. This is my favourite way of eating actually and lends itself very well to having an interactive meal shared with friends and family.

Malin x


Serves 2-4 people.


Whole roasted cauliflower:

1 medium sized head of cauliflower

3 tbsp olive oil

3 tbsp vegetable bouillon paste, stock concentrate or as we call it in Sweden “fond”

1 tbsp lemon juice

Turmeric sauce:

2 tbsp yoghurt

2 tbsp light tahini

2 tbsp lemon juice

2 tbsp water

1 tsp maple syrup

0,5 – 0,75 tsp ground turmeric

Salt and black pepper, to taste

Top with:

2-3 tbsp chopped fresh parsley

2-3 tbsp pomegranate jewels

2-3 tbsp chopped toasted almonds


A while back I started a new series on youtube for vegan meals that will impress and satisfy your non-vegan friends and family. You can see the first video and recipe for vegan cevapi right here.


Today I am sharing the next recipe in this series and hoping that your family and friends will enjoy this vegan minestrone soup as much as mine do. It's easy to make and very satisfying in the colder autumn weather we are now experiencing in the Northern hemisphere.


We have been known to eat this in the summer months too, being a family that enjoy soup in all weathers. I truly hope you enjoy this recipe and I'm so glad to be sharing new videos and delicious vegan food with you guys again. Please let me know if you have anything specific on your wish list for videos or content. Wishing you all a lovely day!


Malin x


Yields 4-6 servings.


1 brown onion, sliced into half moon wedges

2 garlic cloves, roughly chopped

1 large carrot, chopped into cm wide cubes

2 celery ribs, sliced into similar size as carrots

0,5 courgette/zucchini, chopped into cm wide cubes

3-4 curly kale leaves, stems removed and torn into bite size pieces

0,5 cup frozen peas

0,5 cup frozen corn

1 cup macaroni or other pasta, use gluten-free if needed

1 tsp each of dried oregano, thyme and parsley

1 vegetable stock cube or 1 tbsp vegetable stock powder

3 tbsp tomato puré

1 can chopped tomatoes

1 can of cannelini/white beans or equivalent cooked from dry

1,5 liters of water

Sea salt and black pepper, to taste


Place a large pot over medium high heat and add a little oil or water. Once the pan is heated up add your onions and sauté for 2-3 minutes.

Then add your chopped carrot and celery and cover with a lid. Allow to sweat for 3-4 minutes to soften the vegetables and allow for them to release some juices.

Remove the lid and add in your chopped courgette-zucchini as well as your garlic and sauté for another couple of minutes, until fragrant.

Add in your herbs and stir through the vegetables before adding in the tomato puré and stirring that through as well.

Pour in your chopped tomatoes and water as well as add your stock cube or powder. Give it all a mix to combine it all and dissolve the stock cube.

Bring the soup to a boil and once boiling add your pasta. Boil until pasta is almost to your liking, for my brand of pasta this takes roughly 10 minutes, and then add in your kale and cannelini/white beans.

Mix the kale and beans through and let cook for another couple of minutes,until the kale is vibrant and the beans are heated through. Season to taste and take off the heat.

Serve in generous bowls and if you wish you could sprinkle some nutritional yeast over the top for something extra.


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In paid collaboration with @malmotown.

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